Blueberry Oatmeal Muffins

June 16 2014 Meatless Monday 

read full recipe  »  A breakfast classic gets a healthy twist by incorporating whole wheat flour and oatmeal. It’s a fun one to cook with the kids, so get the whole household involved and send in your family’s cooking videos or photos here. This recipe comes to us kid-approved from our friends at myrecipes.com. Serves 16 - 2/­3 cup all-purpose flour (about 3 ounces) - 1/­2 cup whole wheat flour (about 2 1/­3 ounces) - 3/­4 cup packed light brown sugar - 2 teaspoons ground cinnamon - 1 teaspoon baking powder - 1 teaspoon baking soda - 3/­4 teaspoon salt - 2/­3 cups quick-cooking oats - 1 1/­2 cups fat-free buttermilk - 1/­4 cup canola oil - 2 teaspoons grated lemon rind - 2 large eggs - 2 cups fresh blueberries - 2 tablespoons all-purpose flour - Cooking spray - 2 tablespoons granulated sugar Preheat oven to 400°. Place oats in a food processor and pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups taking care to level with a knife. Add flours, light brown sugar, cinnamon, baking powder, baking soda and salt to oats and stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind and eggs in small bowl and stir well with a whisk. Add to flour mixture, stirring just until moist. Gently fold the blueberries into the batter. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle batter with 2 tablespoons granulated sugar. Bake at 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature. The post Blueberry Oatmeal Muffins appeared first on Meatless Monday.